Avocado Cucumber Soup & Roasted Vegetable Salad

Spicy, tangy chilled soup.  Adapted from a similar recipe in Food & Wine magazine.  For 4 servings:

2 hothouse cucumbers – peeled, seeded, chopped

3 medium avocados, chopped

2 tsp sugar

2 tsp lemon zest

1 jalapeno chile, seeded and chopped

1 13 oz. can of unsweeteened coconut milk

3 tbsp fresh lime juice

1 tsp. curry powder

1/2 tsp garlic powder

1 1/2 cups water

Fresh cilantro for garnish

Puree cucumber in food processor.  Add avocado, curry powder, garlic powder, sugar, lime zest and chile.  Process until smooth.  Add coconut milk plus water and lime juice, process to blend.  Season with salt. Refrigerate for at least 20 minutes. Can be made ahead and served next day. Garnish with cilantro.

ROASTED VEGETABLE SALAD:  To contrast the green soup, make orange and brown vegetables.  I used yam, carrot, red pepper and two kinds of mushrooms, with a base of arugula.  Cheese and dressing are optional extras.

6 large shitake mushrooms, cut in halves

6 large or 8 medium oyster mushrooms (or chanterelles)

3 large carrots, peeled and cut in half both width and lengthwise

1 orange bell pepper, sliced into 3/4 inch strips

1 large yam, peeled and sliced into wedges

3 tbsp olive oil

1/4 cup gorgonzola cheese

Fresh cilantro, parsley and chive for garnish, chopped

2-3 cups arugula

Roasted sweet red pepper dressing (I found Cindy’s Kitchen – bottled at Whole Foods)

Preheat oven to 400.  Toss vegetables in olive oil, and place on foil covered cookie sheets. Season vegetables slightly differently to vary flavor.  Suggestions:

Yams:  (Small amounts on the peppers) Cayenne, paprika, chipotle, garlic powder, salt & pepper.

Carrots and orange pepper: Thyme, salt & pepper

Mushrooms:  Garlic powder, onion powder, salt & pepper.

Note:  Veggies will take different amounts of time.  Yam, carrots, and red peppers, about 20 minutes.  Mushrooms, about 10 minutes.  Turn veggies once in the middle of cooking.

Place 1/2 cup of arugula on plate, add mushrooms, and cascade other veggies.  Sprinkle gorgonzola cheese and herbs.  Serve chilled soup in glass on same plate.  Serve red pepper dressing on the side.


One Comment on “Avocado Cucumber Soup & Roasted Vegetable Salad”

  1. This soup looks fantastic. I recently made an Avocado soup myself and really loved how light and flavorful it turned out. Here is my recipe – hope you get to try it as well. http://cuceesprouts.com/2010/07/the-superhero-soup/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s